Cooking Books -> Pastries
The New French Baker : Perfect Pastries And Beautiful Breads From Your Kitchen
Published: December 1998
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From Publishers Weekly
Having spent three years working in Parisian pastry shops, Los Angles-based professional chef and baker Linderman promises a "French baking book adapted to the American kitchen" with recipes that "anyone, even inexperienced
bakers, can make." It's an ambitious premise, but one that falls short on delivery. Her instructions read much like a professional culinary textbook, offering little hand-holding for tentative dessert-makers, as techniques include working with a
blowtorch (for Creme Brulee), decorative piping, tricky French pastry doughs (e.g., puff pastry) and demanding creams, fillings and sauces. The chapters are organized into "the different sections of a French bakery," and brief, crisply informational
anecdotes regarding dessert origins (e.g., creme brulee is actually a New Orleans creation) preface recipes. Simple, straightforward directions (e.g., classic Crepes, Cat Tongues) are the exception, not the rule; many entries (e.g., Lemon Tart,
Napoleans, Gateau Saint-Honore) tend to be layered, multistep preparations. While Linderman's effort to uphold and share the grand tradition (and quality) of French baking is laudable, novice home bakers may be daunted by the time and effort required by
these recipes. Photos not seen by PW.
Copyright 1998 Reed Business Information, Inc.
From Library Journal
Although there has been almost an embarrassment of riches in terms of dessert and baking books this season, Linderman's guide to
French pastries and breads is a valuable addition to the pack. All the classic desserts are here, from Tarte au Citron and Chocolate Mousse to Gateau Opera and Almond Tile Cookies, along with a chapter of savory pastries and an interesting, though
somewhat limited, selection of breads. Linderman's instructions are detailed, well written, and direct, and she includes a... read more
Black and White Creme Brulee. Alsatian Apple Strudel. French Macaroons. Chocolate Eclairs.
These are the delicious creations that we never dreamed we could make at home. In The New French Baker, you'll find surprisingly simple yet extraordinarily delicious recipes that re-create the lucious desserts, bakery breads, regional specialties, and
eye-popping cakes found in French pastery and bread shops.
The 200 recipes are revelations of taste -- try Upside-Down Caramel Custard, Hazelnut Praline Torte, Normandy Sourdough Apple Bread, and Coffee-Walnut Cake. The remarkable thing about
these recipes is that anyone can make them. The results are sophisticated enough to please the professional, but the directions can be followed by even the most inexperienced of bakers. With The New French Baker, learn the basic techniques that enable
you to make wonderful cookies, puddings, tarts, breads, cakes, pastries, ice creams, and sorbets.
Finally, a French baking book adapted to the American kitchen.
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